Caldinho de Feijão – Brazilian Bean Soup: The Original Recipe

Caldinho de Feijão – literally "little bean broth" – is one of Brazil's most popular street foods. This creamy, savory bean soup is traditionally served in small glasses or cups and is an essential treat, especially on cooler days or as an appetizer at a churrasco. Its secret lies in the long cooking time and the intense aroma of bacon, garlic, and spices.

History and Origin

Beans have been part of the Brazilian diet for centuries and, alongside rice, are the country's most important staple food. Caldinho de Feijão originated as a simple dish for the poor, utilizing the leftover bean broth from Feijoadas. Today, it is popular all over Brazil – from beach kiosks to upscale restaurants.

Ingredients (for 4 people)

• 300 g Feijão Preto (black beans) or Feijão Carioca (brown beans)
• 150 g bacon, diced
• 1 onion, finely diced
• 4 garlic cloves, pressed
• 1 bay leaf
• 1 tsp cumin
• Salt and pepper to taste – or Tempero Marrom Sazón, the seasoning salt for beans
• Fresh parsley and bacon croutons for garnish

Preparation

1. Soak the beans in plenty of water overnight. Drain and rinse.
2. Fry the bacon in a large pot until crispy. Add the onion and garlic and sauté until translucent.
3. Add the beans, bay leaf, and cumin. Pour in approx. 1.5 liters of water and bring to a boil.
4. Cook over medium heat for approx. 60–90 minutes until the beans are very soft. (In a pressure cooker: approx. 25–30 minutes.)
5. Remove the bay leaf. Puree the soup completely with an immersion blender until a velvety broth is formed.
6. Dilute with water if necessary. Season with salt and pepper to taste.
7. Serve in small glasses or cups, garnished with parsley and crispy bacon.

Tips

• Black vs. brown beans: Black beans (Feijão Preto) create a darker, more intense soup. Brown beans (Feijão Carioca) are milder and lighter.
• Consistency: Caldinho should be thinner than Feijoada – dilute with hot water after pureeing if necessary.
• Garnish: Crispy bacon bits, a squeeze of limão (lime), and fresh parsley make the Caldinho perfect. If you like it spicy, add a dash of Molho de Pimenta.
• Side dish: Serve classically with Farofa – the crispy manioc flour side dish perfectly soaks up the broth. Read more here: Farofa explained.

Frequently Asked Questions

Can you freeze Caldinho de Feijão?
Yes – freeze in portions once completely cooled. Keeps for up to 3 months. Add a little water when reheating.

Is Caldinho de Feijão vegetarian?
The classic recipe contains bacon. For a vegetarian version, omit the bacon and season with smoked paprika and olive oil.

More savory Brazilian soups: Caldo Verde Brasileiro is another warming Brazilian soup – with kale and linguiça sausage.

You can find all bean-related ingredients in our Feijão & Feijoada Ingredients category – and even more among our Brazilian groceries.

Header image: AI-generated image for illustration purposes.